JP2021112144A - Beer taste beverage and method for producing the same - Google Patents

Abstract

To provide a beer taste beverage having a new flavor, and a method for producing the same or the like.SOLUTION: A beer taste beverage contains succinic acid diethyl, ethyl lactate, and methional, the content of succinic acid diethyl being 15-510 ppb and the content of methional being 25-645 ppb.SELECTED DRAWING: None

Description

The present invention relates to a beer-taste beverage, a method for producing the same, and the like.

A beer-taste beverage is a beverage having a beer-like flavor (beer-like flavor), and is a beer-taste alcoholic beverage that belongs to any of beer, sparkling liquor, other brewed liquor, or liqueur defined by the Liquor Tax Law, and non-beer-taste alcoholic beverages. Alcoholic beer-taste beverages are on sale.

In recent years, various technological developments related to the flavor of beer-taste beverages have been promoted in order to meet the diverse needs of consumers. For example, in Patent Document 1, the malt ratio of the fermentation raw material is less than 50% by mass, the total polyphenol content is 130 to 170 ppm, the linalol content is 0.5 to 3 ppb, and the malt off-flavor is small. Further, a fermented malt beverage having a strong body feeling and a good lightness is disclosed.

Japanese Unexamined Patent Publication No. 2015-123067

In this way, beer-taste beverages are required to have a variety of tastes and aromas. Therefore, it can be said that the development of a technique for imparting a new flavor to a beer-taste beverage is desired in the art.

Therefore, an object of the present invention is to provide a beer-taste beverage having a new flavor, a method for producing the same, and the like.

In order to solve the above problems, the present inventor has diligently studied and clarified that diethyl succinate, ethyl lactate, and methional are involved in the sharpness of sourness and bitterness that feels juicy in beer-taste beverages. .. A beer-taste beverage containing diethyl succinate, ethyl lactate, and methional, having a diethyl succinate content of 15 to 510 ppb and a methional content of 25 to 645 ppb. The present invention has been completed by finding that it is a beer-taste beverage having a sharp acidity and bitterness.

That is, the present invention is the following (1) to (8).
(1) A beer-taste beverage containing diethyl succinate, ethyl lactate, and methional, wherein the diethyl succinate content is 15 to 510 ppb and the methional content is 25 to 645 ppb.
(2) The beer-taste beverage according to (1), which is an alcoholic beverage.
(3) The beer-taste beverage according to (1) or (2), wherein the content of ethyl lactate is 650 to 8500 ppb.
(4) The beer-taste beverage according to (3), wherein the content of ethyl lactate is 700 ppb or more.
(5) The beer-taste beverage according to any one of (1) to (4), wherein the content of diethyl succinate is 450 ppb or less.
(6) The beer-taste beverage according to any one of (1) to (5), wherein the content of the methional is 30 ppb or more.
(7) A method for producing a beer-taste beverage, which comprises a step of containing ethyl lactate, a step of containing 15 to 510 ppb of diethyl succinate, and a step of containing 25 to 645 ppb of methional.
(8) The juiciness of a beer-taste beverage, which comprises ethyl lactate and further has a content of diethyl succinate of 15 to 510 ppb and a content of methional of 25 to 645 ppb. How to improve the sharpness of sourness and bitterness.

According to the present invention, it is possible to provide a beer-taste beverage having a sharpness of sourness and bitterness that feels juicy.

The present invention will be described.
The present invention is a beer-taste beverage containing diethyl succinate, ethyl lactate, and methional, having a diethyl succinate content of 15 to 510 ppb and a methional content of 25 to 645 ppb (hereinafter referred to as "the following". (Sometimes referred to as "beer-taste beverage of the present invention"), and a beer-taste beverage including a step of containing ethyl lactate, a step of containing diethyl succinate in 15 to 510 ppb, and a step of containing methional in 25 to 645 ppb. (In the following, it may be referred to as "a method for producing a beer-taste beverage according to the present invention").

Here, "ppb" shown as a unit of content in the present invention means "μg / L" unless otherwise specified. And this content is the content with respect to the total volume of the beer taste beverage.

First, the beer-taste beverage of the present invention will be described in detail.
In the present invention, the "beer-taste beverage" means a beverage having a beer-like flavor, that is, a beer-like flavor. Therefore, the "beer-taste beverage" of the present invention includes beer-like alcoholic beverages (beer, sparkling liquor, other brewed liquors, and liqueurs) defined by the Liquor Tax Law (Act No. 6 of 1952). Alcoholic beverages with the above-mentioned flavor, alcoholic beverages that do not belong to the above-mentioned effervescent liquors but have beer-like flavors (for example, non-effervescent alcoholic beverages), and soft drinks with beer-like flavors. (For example, non-alcoholic beer taste beverage) and the like are included.
When the beer-taste beverage of the present invention is an alcoholic beverage, it is a fermented beverage produced through an alcoholic fermentation step by yeast (a step in which yeast produces alcohol, which is a metabolite, from an organic substance such as sugar). It may be a non-fermented beverage produced without performing an alcoholic fermentation step in its production (for example, an alcoholic beverage produced by preparation using alcoholic beverages such as distilled liquor as a raw material). ..

The beer-taste beverage of the present invention, first, diethyl succinate _{(Diethyl Succinate: C 8 H 14} O 4) and containing 15～510Ppb. Diethyl succinate is a compound formed by ester-bonding succinic acid and two molecules of ethanol. The diethyl succinate may be contained by using a commercially available preparation (diethyl succinate preparation) or by using a raw material containing diethyl succinate (for example, a fragrance). Further, it may be produced by the action of yeast or the like by adjusting alcohol fermentation conditions, liquor storage (ripening) conditions, and the like.

In the beer-taste beverage of the present invention, by setting the content of this diethyl succinate to 15 to 510 ppb, the synergistic action with ethyl lactate and methional, which will be described later, gives a particularly juicy acidity, that is, a fruit juice-like taste. It can be a beer-taste beverage having a sour taste (with freshness).
The lower limit of the content of diethyl succinate is preferably 20 ppb or more, more preferably 30 ppb or more, and more preferably 40 ppb or more, because the above-mentioned juiciness-feeling acidity is further improved. More preferably, it is more preferably 50 ppb or more, further preferably the upper limit thereof is 500 ppb or less, more preferably 450 ppb or less, further preferably 400 ppb or less, further preferably 350 ppb or less. preferable.

Furthermore, low-alcohol beer of the present invention, ethyl _lactate: containing _{(Ethyl Lactate C 5 H 10 O} 3). Ethyl lactate is a compound formed by an ester bond between lactic acid and ethanol. The ethyl lactate may also be contained using a commercially available preparation (ethyl lactate preparation), or may be contained using an ethyl lactate-containing raw material (for example, a fragrance). Further, it may be produced by the action of yeast or the like by adjusting alcohol fermentation conditions, liquor storage (ripening) conditions, and the like.

In the beer-taste beverage of the present invention, the content of this ethyl lactate is preferably 650 to 8500 ppb. With such a content, when the beer-taste beverage of the present invention is a sparkling beverage containing carbon dioxide gas, the synergistic action of the above-mentioned diethyl succinate and the later-described methional causes a particularly carbonic acid feeling. This is because it is a beer-taste beverage with a smooth mouthfeel.
The content of ethyl lactate is more preferably 700 ppb or more, further preferably 900 ppb or more, and further preferably 1000 ppb or more, because the smoothness of the mouthfeel of the above-mentioned carbonic acid feeling is further improved. Is even more preferable. Further, since it becomes more difficult to perceive a fermented odor (smell like a fermented food different from alcoholic beverages), which is an unfavorable flavor as a beer-taste beverage, the upper limit is more preferably 8000 ppb or less, and more preferably 6000 ppb or less. More preferably, it is more preferably 4000 ppb or less, and further preferably 3000 ppb or less.

Furthermore, low-alcohol beer of the present invention, methional _{(Methional: C 4 H 8 OS} ) which contained 25～645Ppb. Methional is a compound classified as a thioether. The methional may also be contained by using a commercially available preparation (methional preparation), or may be contained by using a methional-containing raw material (for example, a fragrance). Further, it may be produced by the action of yeast or the like by adjusting alcohol fermentation conditions, liquor storage (ripening) conditions, and the like.

In the beer-taste beverage of the present invention, by setting the content of this methional to 25 to 645 ppb, the synergistic action with the above-mentioned diethyl succinate and ethyl lactate has a particularly bitter taste, that is, after the bitter taste. It can be a beer-taste beverage with good sharpness.
The lower limit of the methional content is preferably 35 ppb or more, more preferably 45 ppb or more, and further preferably 60 ppb or more, because the sharpness of the bitter taste described above is further improved. Further, since it becomes more difficult to perceive the earthy odor, which is an unfavorable flavor as a beer-taste beverage, the upper limit thereof is preferably 600 ppb or less, more preferably 500 ppb or less, and further preferably 400 ppb or less. , 350 ppb or less, more preferably 300 ppb or less, still more preferably 250 ppb or less.

The beer-taste beverage of the present invention contains ethyl lactate and contains diethyl succinate and methional in an amount within the above-mentioned numerical ranges, so that the synergistic action of these three components gives a juicy acidity and a juicy taste. It has a sharp bitter taste, and in the case of an effervescent beverage, it also has a smooth mouthfeel with a carbonic acid sensation. Then, it becomes a beer-taste beverage with improved thickness and complexity of beer-like flavor.

Here, the contents of diethyl succinate, ethyl lactate, and methional in the beer-taste beverage of the present invention are all values measured by a known method using gas chromatography (GC) or the like.

In the beer-taste beverage of the present invention, wheat or processed wheat products, rice, corn, beans, fruits, spices and the like can be arbitrarily used as raw materials. Further, in the case of producing a fermented beverage, sugar may be used as a raw material in order to promote alcoholic fermentation and the like. The "raw material" refers to all raw materials used in the production of the beer-taste beverage of the present invention other than water and hops.

Here, examples of the above-mentioned wheat include barley, wheat, rye, oat, oat, adlay, and pearl barley. Examples of the processed wheat product include wheat extract, malt, and malt extract. This wheat extract is obtained by extracting an extract containing sugar and nitrogen from wheat. In addition, malt is obtained by germinating wheat. Then, the malt extract is obtained by extracting an extract containing sugar and nitrogen from malt.

When hops are used in the beer-taste beverage of the present invention, examples of the types of hops include dried hops, hop pellets, and hop extracts. The hops used may be processed hop products such as low hops, hexahops, tetrahops, and isolated hop extracts. These may be used alone or in combination of two or more, and are not particularly limited.

The bitterness value (BU) of the beer-taste beverage of the present invention may be 10 or more, 15 or more, or 20 or more. Further, it may be 50 or less, 40 or less, or 30 or less. This bitterness value (BU) can be adjusted according to the amount of hops used, the variety, the type, the timing of addition, and the like. Here, this bitterness value (BU) is referred to as "8.15" of the revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee], revised in 2013). It is a value measured by the method described in "Bitter taste value".

Further, the beer-taste beverage of the present invention contains raw materials that can be usually blended in the beverage, such as acidulants, colorants, sweeteners, antioxidants, salts, etc., as long as the effects of the present invention are not significantly affected. You may be. Examples of acidulants include phosphoric acid, lactic acid, sodium lactate, DL-malic acid, DL-malate sodium, citric acid, trisodium citrate, adipic acid, gluconodeltalactone, gluconic acid, potassium gluconate, and glucon. Sodium acid, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartarate, sodium L-tartrate, glacial acetic acid, fumaric acid, monosodium fumarate, etc. Be done. Examples of the colorant include caramel color, gardenia pigment, fruit juice pigment, vegetable pigment, synthetic pigment and the like. Examples of the sweetener include a high-sweetness sweetener. Examples of the high-sweetness sweetener include neotame, acesulfam K, sucralose, saccharin, sodium saccharin, disodium lithyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, somatin, monellin, aspartame, and alitame. Examples of the antioxidant include vitamin C, vitamin E, polyphenol and the like. Examples of salts include salt (sodium chloride), acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate and the like.
Further, as long as it does not affect the effect of the present invention, a component that can be an aroma component other than the above-mentioned diethyl succinate, ethyl lactate, and methional may be further contained by using a fragrance or the like.

Furthermore, the beer-taste beverage of the present invention may further contain any component other than the above as long as it does not significantly affect the effects of the present invention.

Further, the beer-taste beverage of the present invention is more preferably an alcoholic beverage (beer-taste alcoholic beverage). The alcohol content in that case is not particularly limited, but as an example, the lower limit is 1 v / v% or more, more preferably 2 v / v% or more, still more preferably 3 v / v% or more, still more preferably 4 v / v% or more. More preferably 5 v / v% or more is shown, and the upper limit is preferably 20 v / v% or less, more preferably 15 v / v% or less, still more preferably 10 v / v% or less, still more preferably 9 v / v% or less, and further. It is preferably 8 v / v% or less, more preferably 7 v / v% or less, still more preferably 6 v / v% or less.
The beer-taste beverage of the present invention has an alcohol content of less than 1 v / v%, more preferably less than 0.5 v / v%, still more preferably less than 0.1 v / v%, still more preferably less than 0.05 v / v%. It may be a non-alcoholic beverage (non-alcoholic beer taste beverage).

Here, in the present invention, "alcohol content (v / v%)" is the revised BCОJ beer analysis method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee], supplemented in 2013. It is a value measured by the method (8.3.6 alcoholizer method) described in "8.3 Alcohol" of the revised). And, in this invention, "alcohol" means ethanol.

The alcohol content of the beer-taste beverage of the present invention can be determined by a method of controlling alcohol fermentation conditions, a method of adding various spirits (vodka, etc.), shochu, brandy, sparkling liquor, alcohol for brewing, etc. in the manufacturing process, and a fermentation broth. Can be adjusted by a method of distilling or diluting.

Further, the beer-taste beverage of the present invention may be non-effervescent, but if the beer-taste beverage of the present invention is effervescent, the above-mentioned effect of improving the smoothness of the mouthfeel of carbonic acid is also exhibited. preferable. Here, in the present invention, "foamable" means that the carbon dioxide gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm ² ) or more, and "non-foamable" means at 20 ° C. It means that the carbon dioxide pressure is less than 0.049 MPa (0.5 kg / cm ^2). In the case of a sparkling beverage, the carbon dioxide gas pressure may be 0.294 MPa (3.0 kg / cm ² ) or less. The carbon dioxide gas may be produced by fermentation, or may be imparted by carbonated water or a carbonation (carbon dioxide gas press-fitting) step. The carbonation step may be performed in a batch system or continuously in an in-line system in which a carbon dioxide gas press-fitting system (carbonator) is incorporated in the piping line. Further, in this carbonation step, it is preferable to set the liquid temperature to 10 ° C. or lower (more preferably 4 ° C. or lower) in order to avoid the occurrence of forming (foam blowing).

The beer-taste beverage of the present invention having the above-mentioned structure has a sharp acidity and bitterness that makes it feel juicy, and in the case of a sparkling beverage, it also has a smooth mouthfeel of carbonic acid. ..
In the present invention, ethyl lactate is contained in a beer-taste beverage, and the content of diethyl succinate is 15 to 510 ppb and the content of methional is 25 to 645 ppb. It can also be said that it provides a method for improving the sharpness of bitterness.

Next, a method for producing a beer-taste beverage according to the present invention will be described in detail.
The method for producing a beer-taste beverage according to the present invention includes a step of containing ethyl lactate, a step of containing diethyl succinate in 15 to 510 ppb, and a step of containing methional in 25 to 645 ppb. You can follow the conventional method, and there are no particular restrictions. Further, a step of keeping the content of ethyl lactate within a predetermined range may be further provided. Then, each of the above-mentioned steps may be performed by combining two or more steps in one step, or at least one of the steps may be divided into two or more steps.

Here, the above-mentioned "containing step" is not only a step of adding a preparation of ethyl lactate, diethyl succinate, or methional, but also a raw material containing at least one selected from these three components is selected and used. The step of producing at least one of these three components by the action of yeast or the like by adjusting the alcohol fermentation conditions and the liquor storage (ripening) conditions is also included.

As an example of the method for producing a beer-taste beverage according to the present invention, when producing a non-fermented beverage, first, as a compounding step, a formulation or the like is added, or the beverage is selected from the group consisting of ethyl lactate, diethyl succinate, and methional. A preparation containing ethyl lactate and a predetermined amount of diethyl succinate and methional is prepared by selecting and using a raw material containing at least one. If necessary, add hop-derived ingredients to this formulation, and if necessary, adjust the alcohol content by adding spirits or low-malt beer, add carbonated water, carbon dioxide pressure by carbonation, etc. Make adjustments. After that, a filtration step (filter filtration, strainer filtration, etc.), a sterilization step (plate sterilization, etc.) are performed, and finally, ethyl lactate is contained, and the content of diethyl succinate and the content of methional are in the above-mentioned range. The product is inside. Further, a container filling step of filling and sealing the product in a metal container such as aluminum or steel, a glass container, a PET bottle container, a paper container, a pouch (plastic pouch) container or the like may be performed. In particular, since it has a high blocking property against gas, moisture, light rays, etc. and can maintain the quality at room temperature for a long period of time, it is more preferable to have a structure in which the container is filled with a metal container and sealed.

In addition, as an example of a method for producing a fermented beverage, first, as a pre-fermentation step, a preparation liquid (saccharification liquid) is prepared by a conventional method using malt, barley, etc., and if necessary, hops, etc. are charged. A method of adding yeast to a liquid and boiling it to remove a precipitate to obtain a pre-fermentation liquid, and adding yeast to the pre-fermentation liquid to carry out an alcoholic fermentation step under predetermined conditions is shown. After alcoholic fermentation, liquor storage (aging) is first performed as a post-fermentation process. Next, in the post-sake storage step, ethyl lactate is contained in a predetermined amount of diethyl succinate and methional, and further filtering is performed to finally contain ethyl lactate and the content of diethyl succinate and methional. It is assumed that the amount of the product is within the above-mentioned range. If this is also necessary, the alcohol content may be adjusted by adding spirits, low-malt beer, etc., removing alcohol, or the like, or the carbon dioxide gas pressure may be adjusted in the post-fermentation process. Similarly, in this case as well, a container filling step of filling the product in a metal container or the like and sealing the product may be performed.

In any of the above-mentioned production method examples, the steps of containing ethyl lactate, diethyl succinate, and methional are not only the compounding step and the post-sake step, but also the pre-fermentation step (preparation step and boiling step) and alcohol. It is also possible in the fermentation process, the post-fermentation process, the adjustment process of alcohol content and carbon dioxide gas pressure, the filtration process, the sterilization process, and the like.

In the production of fermented beverages, ethyl lactate, diethyl succinate, and methional can be added to yeast by adjusting the conditions (temperature, period, etc.) for alcoholic fermentation and liquor storage (aging) in the post-fermentation process. It is also possible to generate and contain it from a component derived from a raw material by the action of.
For example, in the pre-fermentation step, after obtaining a pre-fermentation solution containing a raw material-derived component capable of producing ethyl lactate, diethyl succinate, and methional by yeast, an alcohol fermentation step is performed under predetermined conditions, and further, under predetermined conditions. Sake is stored (aged), and ethyl lactate, diethyl succinate, and methional are produced by the action of yeast in each of these steps, and if necessary, the content of these three components in each step is monitored to determine the conditions. Fermented beverages may be produced by the method of adjustment. However, even in this case, at least one selected from ethyl lactate, diethyl succinate, and methional is added by using a pharmaceutical product or the like, or a raw material containing at least one selected from these three components is selected. It is not excluded to use it.

Hereinafter, examples of the present invention will be described, but the present invention is not limited to the following examples, and various modifications can be made within the technical idea of the present invention.

<Preparation of beer-taste beverage and sensory evaluation (Test A)>
An ethyl lactate preparation is added to a commercially available beer (alcohol content 5.0 v / v%, carbon dioxide gas pressure 2.2 kg / cm ² ) so that the ethyl lactate content is 1500 ppb, and the methional preparation is added to the methional content. Was added so as to be 90 ppb, and further, a diethyl succinate preparation was added so that the diethyl succinate content was the amount shown in the upper part of Table 1 below. In this way, five types of effervescent beer-taste alcoholic beverage samples (A-1 to A-5) containing 1500 ppb of ethyl lactate and 90 ppb of methional and having different contents of diethyl succinate were prepared.

Then, the sour taste that felt juiciness in each of the obtained samples was subjected to a sensory evaluation using the following evaluation criteria by four panelists who were trained and possessed the ability to discriminate sensory.

[Evaluation criteria for sourness that feels juicy]
The sourness that feels juiciness in sample A-1 is set to 1 (not sourness that feels juiciness), and in comparison with this sample A-1, 1 (not sourness that feels juiciness: equivalent to sample A-1). 2, 2 (slightly juicy acidity), 3 (juicy acidity), 4 (more juicy acidity), 5 (very juicy acidity) 5 Comparative sensory evaluation was performed step by step.

The sensory evaluation results (average evaluation values of four panelists) are shown in the lower part of Table 1 below.
From this result, it is clear that the samples A-2 to A-5 containing 1500 ppb of ethyl lactate and 90 ppb of methional and further containing 15 to 500 ppb of diethyl succinate are beer-taste beverages having a juicy acidity. It became.
It was also revealed that Samples A-3 and A-4 having a diethyl succinate content of 50 to 320 ppb are beer-taste beverages having a more juicy acidity.

<Preparation of beer-taste beverage and sensory evaluation (Test B)>
To a commercially available beer (alcohol content 5.0 v / v%, carbon dioxide gas pressure 2.2 kg / cm ² ), a diethyl succinate preparation is added so that the diethyl succinate content is 50 ppb, and the methional preparation is methional. It was added so that the content was 90 ppb, and further, the ethyl lactate preparation was added so that the ethyl lactate content was the amount shown in the upper part of Table 2 below. In this way, five types of effervescent beer-taste alcoholic beverage samples (B-1 to B-5) containing 50 ppb of diethyl succinate and 90 ppb of methional and having different ethyl lactate contents were prepared.

Then, in each of the obtained samples, the smoothness of the mouthfeel of carbonic acid and the fermented odor were sensory-evaluated by four panelists who were trained and possessed the ability to discriminate sensory, using the evaluation criteria shown below. ..

[Evaluation criteria for the smoothness of the mouthfeel of carbonic acid]
The smoothness of the carbonic acid feeling in sample B-1 is set to 1 (the carbonic acid feeling is not smooth), and in comparison with this sample B-1, 1 (the carbonic acid feeling is not smooth: sample B-). Equivalent to 1), 2 (slightly smooth carbonic acid mouthfeel), 3 (smooth carbonic acid taste), 4 (smooth carbonic acid taste), 5 (carbonated mouthfeel) Comparative sensory evaluation was performed on a scale of 5 (which is particularly smooth).

[Evaluation criteria for fermented odor]
The fermented odor in sample B-1 is set to 1 (no fermented odor is felt), and in comparison with this sample B-1, 1 (not felt fermented odor: equivalent to sample B-1) and 2 (slightly fermented odor). Comparative sensory evaluation was performed on a scale of 5 (feeling), 3 (slightly fermented odor), 4 (feeling fermented odor), and 5 (strong fermented odor).

The sensory evaluation results (average evaluation values of four panelists) are shown in the lower part of Table 2 below.
From this result, the samples B-2 to B-5 containing 50 ppb of diethyl succinate and 90 ppb of methional and further containing 700 to 8500 ppb of ethyl lactate are beer-taste beverages having a smooth taste of carbonic acid. Became clear.
In addition, Samples B-3 and B-4 having an ethyl lactate content of 1500 to 4500 ppb are beer-taste beverages having a more smooth taste of carbonic acid, and have an ethyl lactate content of 700 to 1500 ppb. It was also revealed that certain samples B-2 and B-3 are beer-taste beverages having a smooth taste of carbonic acid and having a very low fermented odor.

<Preparation of beer-taste beverage and sensory evaluation (Test C)>
To a commercially available beer (alcohol content 5.0 v / v%, carbon dioxide gas pressure 2.2 kg / cm ² ), a diethyl succinate preparation is added so that the diethyl succinate content is 50 ppb, and an ethyl lactate preparation is added. The ethyl lactate content was added so as to be 1500 ppb, and the methional preparation was further added so that the methional content was the amount shown in the upper part of Table 3 below. In this way, six types of effervescent beer-taste alcoholic beverage samples (C-1 to C-6) containing 50 ppb of diethyl succinate and 1500 ppb of ethyl lactate and having different methional contents were prepared.

Then, the sharpness of bitterness and the earthy odor of each of the obtained samples were subjected to sensory evaluation using the following evaluation criteria by four panelists who were trained and possessed the ability to discriminate sensory.

[Evaluation criteria for sharpness of bitterness]
The sharpness of the bitterness in the sample C-1 is set to 1 (the sharpness of the bitterness is bad), and in comparison with this sample C-1, 1 (the sharpness of the bitterness is bad: equivalent to the sample C-1) and 2 (the bitterness is bad). The comparative sensory evaluation was performed on a scale of 5 (slightly sharp), 3 (good bitterness), 4 (better bitterness), and 5 (extremely good bitterness).

[Evaluation criteria for earthy odor]
The earthy odor in sample C-1 is set to 1 (no earthy odor is felt), and in comparison with this sample C-1, 1 (not felt earthy odor: equivalent to sample C-1) and 2 (slightly earthy odor). A comparative sensory evaluation was performed on a scale of 5 (feeling), 3 (feeling a little earthy odor), 4 (feeling an earthy odor), and 5 (feeling a strong earthy odor).

The sensory evaluation results (average evaluation values of four panelists) are shown in the lower part of Table 3 below.
From this result, it was clarified that the samples C-2 to C-6 containing 50 ppb of diethyl succinate and 1500 ppb of ethyl lactate and further containing 25 to 640 ppb of methional are beer-taste beverages having a sharp bitter taste. rice field.
In addition, Samples C-3 to C-5 having a methional content of 45 to 320 ppb are beer-taste beverages with improved bitterness, and Samples C-2 to C having a methional content of 25 to 90 ppb. It was also clarified that -4 is a beer-taste beverage having a sharp bitter taste and very little earthy odor.

Claims (8)

Containing diethyl succinate, ethyl lactate, and methional,
The content of the diethyl succinate is 15 to 510 ppb, and the content is 15 to 510 ppb.
The content of the methional is 25-645 ppb.
Beer-taste beverage. The beer-taste beverage according to claim 1, which is an alcoholic beverage. The beer-taste beverage according to claim 1 or 2, wherein the content of ethyl lactate is 650 to 8500 ppb. The beer-taste beverage according to claim 3, wherein the content of ethyl lactate is 700 ppb or more. The beer-taste beverage according to any one of claims 1 to 4, wherein the content of diethyl succinate is 450 ppb or less. The beer-taste beverage according to any one of claims 1 to 5, wherein the content of methional is 30 ppb or more. The process of adding ethyl lactate and
A step of adding diethyl succinate to 15 to 510 ppb, and
A step of adding methional to 25 to 645 ppb, and
A method for producing a beer-taste beverage, including. The beer-taste beverage contains ethyl lactate, and the content of diethyl succinate is 15 to 510 ppb and the content of methional is 25 to 645 ppb. And how to improve the sharpness of bitterness.